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Roasted Garlic and Rosemary Dip

I have been on kind of a dip craze lately, probably because I’ve been on a snack craze too. It is just so easy to make a dip, grab some chips or veggies and snack away. Recently, I’ve shared recipes for caramelized french onion dip and ranch dip, and now I share with you this recipe for Roasted Garlic and Rosemary Dip. It’s thick, it’s creamy and loaded with perfectly roasted garlic.

Since this is a dip, I figured that I should resist the temptation to simply eat it with a spoon. So the question was, what should I dip in it? Thick ruffled potato chips were the first thought. The salty crispiness was a nice contrast to the creamy and slightly sweet flavor of roasted garlic, and I would probably serve this dip with chips at a backyard BBQ or potluck dinner. But then I got to thinking about an artichoke that I had in the refrigerator and decided to steam it. The artichoke leaves provided the perfect scooper for this thick dip and the garlic and rosemary nicely complimented the flavor of the artichoke. If I was having a dinner party with a few friends, this would be a perfect appetizer.

Instructions

1

Preheat oven to 400 degrees.

2

Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Remove from oven and allow to cool completely.

3

Once the garlic has cooled, use a small fork to remove the garlic cloves from the skins. Place them in a bowl, and mash. Add in cream cheese and mix to combine. Add remaining ingredients to the bowl. Mix well. Cover and chill for 30 minutes.

4

Remove from refrigerator, stir. Serve.

Notes

Now that I think about it this would also make a nice dip for crackers or even baguette slices. I'll have to do a test at my next dinner party. I'll put out all the dipping options I can think of and see what does the best. Enjoy!

Eleanor

September 3, 2011 at 12:41 pm

I was searching the web for a rosemary dip of some sort to serve with my sweet potato chips. I usually roast the sweet potatos thinly sliced with fresh crushed rosemary–this will save me the step, and the garlic seems like a great compliment too. Sweet potatoes and rosemary are a match made in heaven, so I’m looking forward to trying this!

Dianna

jamie

September 11, 2009 at 9:58 am

i don’t know how many people are like me, but i hate mayonnaise. it routinely ruins dips for me. can you make this without the mayo? perhaps add some yogurt instead, or just more sour cream? i love roasted garlic & rosemary together, so if i could make this without mayo, i’d be set! :)

Thank you Michelle!
Cassie-Well I won’t lie, I did take a couple of bites with a spoon under the guise of taste testing :)
Neeta- Thank you so much for your nice comments! I am glad that you enjoy the site and recipes. I am also happy to hear that you find the recipes easy to follow. I really try to work on that because to me there is nothing more frustrating than a confusing recipe.
I hope you enjoy it Liesl!
Cookie- that is a WONDERFUL idea. I will have to try that next time. Thanks for the suggestion!

Neeta

August 21, 2009 at 6:53 am

I have not tried this recipe…yet but wanted to drop a line and tell you how much I have enjoyed your site & all your recipes. I always receive rave reviews when I make something from your site and take it to a gathering. I was lucky enough to stumble upon your site when I saw a flicker photo on the Serious Eats website. Your recipes are simple, down to earth, easy to follow and extra tastey!!